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Baked Eggplant Parmesan

This lighter take on classic eggplant Parmesan features crispy, breaded eggplant slices layered with tangy marinara and gooey mozzarella, baked until bubbly and finished with fresh basil for a satisfying, herb-bright finish.

Total time: 1 h 43 min • Active: 1 h 28 min • Inactive: 15 min

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Ingredients

Steps

  1. Preheat the oven to 400°F (204°C)≈ 10 min
  2. Line two baking sheets with parchment paper≈ 5 min
  3. Slice the eggplants into 1/4-inch-thick rounds≈ 10 min
  4. Whisk the eggs and almond milk together to make an egg wash≈ 3 min
  5. Combine panko breadcrumbs, 1 cup Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt, and black pepper to make the breading mixture≈ 2 min
  6. Dip each eggplant slice into the egg wash, then coat with the breading mixture≈ 5 min
  7. Arrange the breaded eggplant slices on the prepared baking sheets and drizzle with olive oil≈ 5 min
  8. Bake the oiled eggplant slices on the prepared baking sheets until tender and golden brown18 min
  9. Thinly slice the mozzarella balls≈ 5 min
  10. Spread 0.5 cup marinara sauce in a 9x13-inch baking dish≈ 2 min
  11. Layer half of the baked eggplant slices on the sauced dish, top with 1 cup (8 oz) marinara sauce and half of the mozzarella slices≈ 5 min
  12. Layer the remaining baked eggplant slices, top with the remaining marinara sauce and mozzarella slices≈ 5 min
  13. Sprinkle the remaining 0.25 cup Parmesan cheese, drizzle with olive oil, and sprinkle sea salt on top of the assembled dish≈ 3 min
  14. Bake the assembled eggplant Parmesan until cheese is melted and bubbly20 min
  15. Broil the eggplant Parmesan until the cheese is browned and bubbling≈ 4 min
  16. Remove from oven, top with fresh basil leaves, and serve≈ 1 min

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Adapted from www.loveandlemons.com

Yields